Valentine’s Day is only a week away! It is a day set aside to celebrate significant others, love, chocolate and flowers. As much as I love this time of year and feelings its evokes, I am kind of freaking out about being surrounded by my favourite chocolates, candies and of course those seasonal cinnamon hearts. I’ve been so good on my Keto diet. I survived Christmas and New Years without too many temptations, but this holiday may do me in. Have a cheat day you say?!?! I wish! The Keto diet is designed in such away that it is a LIFETYLE change not a diet! There are no such things as cheat days. Once you show your body it doesn’t need sugar, eating it will trigger the craving process all over again. Who wants to experience the Keto flu, headaches and cravings again? Not me!
Just because you can’t walk into a store and pick a Valentine’s treat off the shelf, doesn’t mean that you have to go without. One of the biggest life lessons that I have learned through my Keto journey is that there is always a way that you can create your favourite meals/treats, only healthier. If you want spaghetti, swap in zucchini noodles. If you want rice, swap in riced cauliflower. If you want your large double double, try your favourite coffee in a blender with coconut oil. They may not be exactly like you had before, but the substitutions are crave worthy in my books! I don’t feel like I am missing out when my family or friends indulge in carbs and sugars, because I know that will feel better if I don’t.
When I feel a craving hit, I normally search for a mouthwatering fat bomb to satisfy my need. I have tried bacon fudge, peanut butter fudge and coconut flour cookies, but lately I have been playing around with cream cheese fat bombs and I found a winner. A hint of raspberry, the creaminess of the cream cheese and all the flavour of a cheesecake. Throw in a heart shape silicone mold and you have the perfect Valentine’s Day Keto friendly treat!
Raspberry Cheese Cake Fat Bombs
- 3/4 cup cream cheese, softened at room temperature
- 1/4 cup coconut oil or butter, softened at room temperature
- 2 tablespoons powdered erythritol ( I used granulated Truvia)
- 1 tablespoon vanilla extract
- Soften both the cream cheese and oil/butter at room temperature.
- Meanwhile, wash raspberry and blend in a bowl with a fork until mixture is smooth.
- Once butter and cream cheese is softened, add vanilla and erythritol. Mix well.
- Whisk with a food processor until smooth.
- Scoop into mold and place in freezer for 3 hours.